View Pit Stop page for race #347 by dnlhc — Ghost race
View profile for Danila (dnlhc)
| Official speed | 75.20 wpm (70.21 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2022 6:57:52pm UTC |
| Race Finish | June 7, 2022 6:59:02pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. ankush12345 (94.17 wpm) |
| Accuracy | 97.0% |
| Points | 77.70 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |